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1
Select fresh tender beets and cut off the tops and roots.
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2
Wash the beets, without removing the skins, and boil in a large pot with ample water.
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3
Meanwhile, clean the beet greens with the stems; add in to the pot after the beets have cooked 30 minutes.
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4
When beets are tender, remove and strain the liquid.
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5
Peel the beets and cut them into round slices; chop up the greens.
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6
Mound greens in center of a platter and surround them with the beet slices.
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7
Pour oil and vinegar over all, and serve.
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8
or possibly serve with Skordalia (garlic) Sauce.
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9
Serve warm or possibly cool.
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10
SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food processor).
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11
Mash in potatoes, one by one, till you have a thick paste
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12
(the more potatoes you use, the more sauce you get-but less potent).
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13
Alternately add in the oil and vinegar, beating constantly.
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14
If the sauce is too thick for your taste, add in a little water or possibly fish or possibly chicken stock.
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15
NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !
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16
!
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17
NOTE: Many people like to add in almonds or possibly walnuts to skordalia.
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18
These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar.
